Somerset Stew with Herby Oat Dumplings

by Katy Beskow
Star 4.1
    20m prep time
    95m total time
    Medium level
    16 ingredients

Beautiful Somerset in southwest England is famed for all things delicious, including apples, cider and tangy Cheddar cheese, to which you can now find great vegan alternatives. This is the ultimate autumn casserole, with butterbeans, apples, rosemary – and cider, of course. Oats give a homely flavour to the dumplings, which make the perfect topping to this comforting stew.

Method

Based on 4 servings, adjust as needed.

Step 1

To make the dumplings, add the flour, vegetable suet, oats and chopped parsley to a bowl. Season with a pinch of salt and plenty of pepper, then stir to combine. Gradually add 6 tablespoons cold water (if cooking for 4), bringing the mix together after each tablespoon to form a thick dough. Add a little extra water if needed, but the mix shouldn’t be sticky. Use your hands to roll the mixture into 8 dumplings, then place them onto a plate and refrigerate until required.

Step 2

Add the oil, chopped leek, chopped carrots and sage to a lidded hob-to-oven casserole dish and cook for 4–5 minutes over a medium heat until fragrant.

Step 3

Pour in the cider and cook for another 2 minutes, then stir in the tinned chopped tomatoes, drained butterbeans and hot stock. Finally, add the rosemary sprig. Bring to the boil, then add the apple slices. Simmer for 30 minutes, then remove from the heat. Discard the rosemary and season with salt and pepper.

Step 4

Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Lay the dumplings over the top of the stew and add the lid. Bake in the oven for 30–35 minutes until the dumplings have increased in size and the casserole is bubbling. Carefully remove the lid, then scatter the cheese over the dumplings. Return to the oven without the lid for a further 10–15 minutes until the cheese has melted and the dumplings are golden.
  • Ingredients
  • Based on 4 servings
  • 1tbsp Sunflower Oil 1 x Sainsbury's Sunflower Oil 3L
  • 30g Flat Leaf Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 1 Leek, finely chopped 1 x Sainsbury's Leeks Loose
  • 1tsp Dried Sage 1 x Sainsbury's Sage 13g
  • 70g Vegetable Suet 1 x Atora Shredded Vegetable Suet 200g
  • 200ml Cider, good-quality, ensure vegan 1 x Sainsbury's Medium Dry Low Alcohol Apple Cider 500ml
  • 100g Self Raising Flour 1 x Sainsbury's Self Raising Flour 500g
  • 50g Rolled Oats 1 x Sainsbury's Scottish Porridge Oats 1kg
  • 2 Carrots, peeled and sliced into half rounds 2 x Sainsbury’s Carrots Loose
  • 400g Chopped Tomatoes, good quality 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 2 Tins Butter beans, drained and rinsed 2 x Sainsbury's Butter Beans In Water 400g (235g*)
  • 300ml Vegetable Stock, hot 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
  • 1 sprig Fresh Rosemary 1 x Sainsbury's Fresh Packed Rosemary 20g
  • 2 Apples, thickly sliced 2 x Sainsbury's Braeburn Apple Single
  • 100g Cheddar Style Vegan Cheese, grated 1 x Cathedral City Plant Based Mature Cheddar Cheese Flavour Vegan Grated 150g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Shop this recipe
Products and prices from